Okay. So there are a ton of blog entries out there about body acceptance, big is beautiful, etc. They're lovely and empowering and I won't say anything against it. I just need to get this out of my system.

This conversation happened:Coworker: Do you know if the light bread is any good?Me: No idea. I like my bread with all of it's carbs and calories.Coworker: Well you're skinny. So it's different.

I let it go, but it was in my head most of the day. She has no idea what she's talking about. When my mother was my age, she had one of those super metabolisms and could eat whatever. My sister inherited that; I did not. I take after my dad's side which gives me a few more curves in the hip/leg area and makes me very predisposed to weight gain. Let me be clear, I'm very happy with my shape and I'm not complaining about that. I'm just saying that I have to work really hard to look how I do. I'll eat cheese fries, but I know that afterwards, I need to eat really well for the rest of the day. I have to exercise if I want my pants to fit. So no, it's not different just because I like my food the way it should be.

On another note, when did it become okay to say "you're too skinny." This is my sisters issue, not mine. I just feel like she should be able to respond with "Well, maybe you're too fat and your perception is off."

Okay, so I did this with foam rollers for two reasons: 1. I don't own a curling iron. 2. Even if I did, I don't use hot objects in the dark. I can barely do it in the light.So I put the rollers in while it was dark and slept in them. Now I'm going to brush this out. <3 you Miss. May!

Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes colour. (generally 2 minutes)

Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition. Add Vanilla then sift in flour and baking powder and mix for a further minute. Stir in the red hots until they are well dispersed.

Spoon batter into cases and then place in the middle rack in your preheated oven. Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until the mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the egg yolk mixture, then pour that mixture into the remaining half-and-half in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove from the heat and whisk in the vanilla. Strain the pastry cream through a fine mesh sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Put in the refrigerator for about 1 hour, or until chilled.

Once everything is cooled pipe the pastry cream onto the cupcakes. Top them with MORE red hots and some red sprinkles.Eat them.